Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat.
Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	104.54 Kcal (438 kJ)
Calories from fat	53.58 Kcal
		% Daily Value*
Total Fat	5.95g	9%
Sodium	419.44mg	17%
Potassium	49.78mg	1%
Total Carbs	11.93g	4%
Sugars	7.18g	29%
Dietary Fiber	1.58g	6%
Protein	2.39g	5%
Vitamin C	0.2mg	0%
Iron	0.3mg	2%
Calcium	6.3mg	1%

Amount Per 100 g
Calories	127.84 Kcal (535 kJ)
Calories from fat	65.52 Kcal
		% Daily Value*
Total Fat	7.28g	9%
Sodium	512.92mg	17%
Potassium	60.88mg	1%
Total Carbs	14.59g	4%
Sugars	8.78g	29%
Dietary Fiber	1.93g	6%
Protein	2.92g	5%
Vitamin C	0.2mg	0%
Iron	0.4mg	2%
Calcium	7.7mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.3

Points
3

PointsPlus

Good Points

saturated fat free,
cholesterol free

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